Tag Archives: Recipe

Maple Glazed Pumpkin Cupcakes

When mixing up the ingredients for this pumpkin cupcakes recipe, I realized how lucky I was to have a sister who makes me amazing baking ingredients, like homemade vanilla sugar, vanilla, and poudre douce.

I’m not the baker sister; Steph McVox is. But I do love it. Baking is a stress reliever and I think of the people I love while doing it. My sister, her cakes and scones will spoil you for life. My grandmother, we all have our favourite Frankie baked goods (mine is her shortbread, but I also love her hermit cookies). My aunts, who take after Frankie and bake and decorate beautiful cakes. My mom, whose pies are works of art (here and here). My mother-in-law, who claims to not like baking but bakes delicious bars and cookies. My friends, sister-in-laws and cousins, who bring or bake cookies and cakes when I see them!

I break vegan for these homemade baked goods—and when baking for others I still bake with butter and eggs. This is because I haven’t found many vegan baking recipes I can trust! I’ve made a few muffin recipes but get discouraged by dense and flat muffins—that taste just OK. The need to use up some thawed pumpkin had me thumbing through some cookbooks and I came across this recipe for Oh She Glows High Rise Pumpkin Cupcakes. These cupcakes are a keeper and I’ll use this recipe as a base for other cupcakes. They rise nice and high and the crumb is tender. Not overly sweet, the maple glaze round them out nicely. –bvox

Maple Glazed Pumpkin Cupcakes

  • 2 1/4 cups all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar (I used Steph McVox’s vanilla sugar for this)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin spice blend (or 1/2 tsp nutmeg, 2 tsp ground cinnamon, 1/4 tsp ground allspice, 1/8 tsp ground cloves)
  • 1/tsp poudre douce (optional)
  • 3/4 cup unsweetened pumpkin purée
  • 1 cup unsweetened almond milk
  • 1/4 cup pure maple syrup
  • 1/4 cup grapeseed oil or refined coconut oil melted (refined has no coconut smell or flavor)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • Maple glaze (recipe below)

  1. Preheat the oven to 350°F (180°C). Lightly grease a 12-cup muffin tin with oil or line it with large nonstick paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices until combined.
  3. In a medium bowl, whisk together the pumpkin purée, milk, maple syrup, oil, lemon juice, and vanilla until smooth.
  4. Add the wet mixture to the dry mixture and stir until combined. Stop mixing as soon as there are no dry patches of flour, on the bottom of the bowl; it’s important not to overmix spelt flour as it can result in a dense cupcake. The batter will be quite thick but this is normal.
  5. Scoop the batter (I use a retractable ice cream scoop) into each well of the prepared muffin tin, filling them two-thirds to three-quarters full. Smooth out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean and the cake springs back—very slowly—when touched.
  6. Let cool in the pan on a cooling rack for about 10 minutes, then transfer the cupcakes to the rack and let cool completely.
  7. Drizzle the glaze or frost the cooled cupcakes with maple glaze
  8. Store in an airtight container in the fridge for up to 5 days.

 

Maple Glaze

  • 2 tablespoon melted vegan soy free butter (I use Earth Balance)
  • 1/4 cup pure maple syrup
  • Heaping 1/2 cup or more powdered sugar
  • 1/2 teaspoon of vanilla
  • pinch of salt
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